Thai chicken with cashews and chilies

Don't mind the basil in every photo . 

I told myself to blog more often and this month is my not too lazy month .

8 post in total - I need a pat in the back lol 

Maybe I should try to post at least 4 times a week ....

Ha ! 

If only there's 3 of me - one to cook and wash all the cooking/baking paraphernalia , one to take photos and one to write the effin blog post *sigh*

Well , at least if you're just a one-woman show , you'll be the only one to eat all the goodies , right ?!

I've got loads of recipes that I want to try and only a month left before we say good bye to this eventful year .

Thai food is my current favorite , besides its wonderful flavor , it is easy to cook as well .

Take this dish for example , it'll take you under 15 minutes to cook it , preparation is the key - no using any mobile device while cooking or if you're using it to check the recipe , no detour to any other sites ^_____^'' 

About this dish , 'twas not spicy at all , you would think that with 8 whole chilies in there , it'll came out spicy , I should have cut it in half , good thing that there's always my dependable standby , homemade chili sauce .

So , what's your favorite Thai food ?

Recipe adapted from Quick and Easy Thai

My modification in green

2 large dried red chilies , each cut into 4 pieces or 6 to 8 small dried red chilies
3/4 pound boneless chicken thigh or breast , cut into bite-sized chunks 350 grams 
1 medium onion , cut into chunks , about 1 cup 1/2 cup 
1 small yellow bell pepper , cut into bite-sized pieces
1 stalk spring onion , cut into 1 1/2-inch slices 
2 tablespoons fish sauce
2 tablespoons water
2 teaspoons soy sauce 1 1/2 teaspoons soy sauce + 1 teaspoon kecap manis ( sweet soy sauce )
1/2 teaspoon homemade chili sauce
1/2 teaspoon sugar omitted this 
1/2 cup dry-roasted salted cashews DIY pan-fried cashews 

To cook cashews ( Prepare this few hours ahead ) :  Soak cashews  in a cold water for 15 minutes then rinse and drain . Put in a colander and let stand for an hour . You can either deep-fry or pan-fry it with about 3 tablespoons of oil depending on how much cashews you're going to cook , I used 3/4 cup cashews , just adjust the oil  , until golden brown , drain in a paper towel . Extra cashews can be stored in an airtight jar for future use .

* In a wok or a skillet , heat some oil , over medium heat , for 1 minute then add chilies , cook and stir for 1 minute , letting them to darken a bit . Scoop out chilies and set aside .

* Increase heat to medium-high and add chicken , cook until it changes color , 1 to 2 minutes ( 4 minutes ) . Add the onion and stir-fry for 2 minutes ( 3 minutes ) until onion softens a bit and chicken is cooked through . Toss in bell pepper and cook for few seconds . Add fish sauce , water , soy sauce kecap manis and sugar  , mix well . Add the cashews , chili sauce , sliced spring onion and chilies and cook for 1 minute , stirring well to combine . Transfer to a serving platter , sprinkle with extra cashews and serve hot or warm .

This post is linked to the bloghop event Asian Food Fest : Thailand hosted by Lena of Frozen Wings

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Also at Cook your Books hosted by Joyce of Kitchen Flavours

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  1. Hi Anne,
    This dish looks really delicious! I love cashew nuts in dishes!
    Sometimes I do not know what to write too!
    Yup, year end is just round the corner! How time really flies!
    Thanks for sharing with CYB!

    1. Joyce , gahhhh if only writing a blog post is as easy as clicking the camera *sigh* :D

  2. hi anne, if not for the thai event, i think i could be just as lazy as you are...but even if i'm not lazy, i dont think i can come up with 4 posts a week! very stressful for me! thank you for your entry , you have cooked this looking very delicious! my favourite thai food..hmm..too many..but always like red curry , green curry , tom yum and pad thai!

    1. Lena , we're too lazy to churn out 4 post a week lol Pad Thai for sure !

  3. You did an excellent job, Anne. I love your recipes and photography. The chicken looks super duper delicious.

  4. Oh my gosh – these look AMAZING! So bright and delicious. I’d love to reach right into that screen and grab the bowl!!!

  5. Hi Anne,

    I reckon Nov has been a lazy month for most bloggers including me... Good that you did managed to do well with 8 posts... pat pat!

    I must say your Thai chicken looks very pretty to eat with all snappy clear shots!

    Btw, we are still cooking and baking Bill Granger until end of Dec 2013. I have updated with my blog post with this info. Thanks :D


    1. Zoe , Thanks for the pat lol I reserved one of Bill's book at the library this morning , hopefully , I can try another of his recipe :D

  6. Beside Thai foods, now I also like simple Vietnam stir fry because they added my favourite lemongrass .. This is quick and yummy!

  7. wow, your plating and photography skills are stunnning!
    capturing stir fry dishes is not that easy for me.....
    you naile it my friend!
    btw, i love to add some tamarind and also szechuan peppercorn to tis kind of stir fry!

  8. I love Thai food, too, so keep it coming!!! Your cashew chicken looks scrumptious...and I love the basil garnish :)

  9. I love adding nuts to my sweet and savory recipes. Your thai chicken with cashews looks great and this is my favorite.


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